Description of altitude and Flavor in Sumatra Coffee producing area in Indonesia
Description of altitude and Flavor in Sumatra Coffee producing area in Indonesia
Mantenin coffee beans have large granules and hard beans, and they are prone to defects in the process of planting. After harvest, they are usually subject to strict manual selection. If the control process is not strict enough, it is easy to cause a mixture of good and bad quality. in addition, the different degree of baking will also directly affect the taste, so it has become a more controversial single product. Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. Mantenin coffee beans can be said to be the ugliest in appearance, but coffee fans say that the more ugly the Sumatran coffee beans are, the better, mellow and slippery the coffee is. The most famous sources of Asian coffee are the islands of Malaysia: Sumatra, Java and Kaliman. Sumatra manning coffee from the Indonesian island of Sumatra is the most famous, it has two famous names, Sumatra mantenin DP first class and collection Sumatra mantenin. Sumatra Mantenin DP has a long aftertaste, with a hillside fragrance, which is unique to the earthy taste of the primeval forest. In fact, Manning's mellow, is a very masculine feeling. High-quality first-class manning coffee is very sour, just like the slight acidity of flowers and fruits. In addition to the mellow taste of Indonesian coffee, there is also a bittersweet taste, which is popular with people who like to drink concentrated roasted coffee. Sumatran manning coffee is called "classic" because it is stored in the cellar for three years before export. But the coffee in the collection is by no means old coffee, but through the slightly pale coffee manning, which is specially treated. The Japanese adopted stricter quality control more than a decade ago. After four times of manual selection of beans, they eliminated defective beans, and produced dark green and uniform gold manning, which created another wave of market demand, and even Europe and the United States were crazy about it.
The aged Agedmandheling is as sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round and sweeter to drink. Manning is like a coffee zombie in the old age of failure, and the taste is hard to taste.
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Uganda Coffee Bean Flavor Description Processing Method Grinding Scale Variety Taste Characteristics Introduction
Uganda coffee flavor Uganda coffee is not the type of coffee that emphasizes the aroma, as long as the green beans are not turned or yellowed, generally can have a good regional flavor performance, with a low fruit ripe aroma, such as red wine taste, plus thick body, and some flavor tone of Kenya beans similar, but also with a mild soil flavor, so in the flavor characteristics
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Introduction of Coffee Bean Flavor description and Grinding scale production area in lemon Manor of Nicaragua
The Florence processing plant for Nicaraguan coffee beans is located in Ocotal Nueva Segovia in northern Nicaragua, where the climate is very suitable for the cultivation and treatment of high-quality coffee, coupled with high altitude reasons, the quality of the coffee processed by this processing plant is excellent in Nicaragua. Especial batch is a boutique coffee specially selected by the processing factory from many coffees. This time we buy.
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